Past Recipes
Thai Chicken Larb

Thai Chicken Larb with Soy-Lime Sauce, Sriracha, and Peanuts

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Larb is a spicy minced meat salad popular throughout Laos and Thailand, usually served with lettuce for refreshing contrast. Here, we season ground chicken with soy, lime, ginger, and Thai chile for saucy texture and tangy, aromatic, spicy flavor. It's piled into lettuce wraps with jasmine rice, which we infuse with crushed Thai lime leaf for a fragrant touch. Garnish with crunchy peanuts and a drizzle of Sriracha.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 530
  • Protein 36g
  • Total Carb 47g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • Thai lime leaf
    • 1
    • Thai lime leaf
  • lime
    • 1
    • lime
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • ginger
    • 1/8 ounce
    • ginger
  • shallot
    • 1
    • shallot
  • Thai chile
    • 1
    • Thai chile
  • cornstarch
    • 2 teaspoons
    • cornstarch
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • ground chicken
    • 12 ounces
    • ground chicken
  • head Boston lettuce
    • 1
    • head Boston lettuce
  • Sriracha
    • 1 packet
    • Sriracha

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    Rinse all produce. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes (move on to Step 2—but don't forget to come back). Then, remove pot from heat. Using your hand, crumple Thai lime leaf; add to pot with rice. Cover pot again; let stand, 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, halve lime; cut 1 half into wedges for serving. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan. Trim and discard skin of ginger and mince. Peel shallot, halve, and thinly slice. Halve Thai chile lengthwise; using a knife tip, discard seeds and stem, then thinly slice crosswise.

  3. Make soy-lime sauce

    Make soy-lime sauce

    In a small bowl, whisk together cornstarch, soy sauce, juice of remaining lime, and ½ cup water (whisking cornstarch into liquid before heating helps your sauce thicken quickly, and prevents lumps). Set soy-lime sauce aside for the next step.

  4. Cook chicken larb

    Cook chicken larb

    Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add ginger, shallot, and Thai chile (feel free to use less for milder heat); sauté, stirring, until fragrant, 1-2 minutes. Add chicken and cook, breaking up, until browned, about 5 minutes. Add soy-lime sauce; cook until thickened and combined, 1 minute more. Remove pan from heat; set aside.

  5. Prepare lettuce wraps

    Prepare lettuce wraps

    While chicken larb cooks, pat lettuce dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps). Transfer lettuce wraps to serving plates.

  6. Plate Thai chicken larb

    Plate Thai chicken larb

    Remove and discard Thai lime leaf from pot with rice, then fluff rice with a fork. Fill lettuce wraps with rice, then chicken larb. Garnish with Sriracha (skip or use half for less heat) and peanuts. Serve with lime wedges for squeezing over. Dig in!

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